Nutritional, Functional Properties and Applications of Mee (Madhuca longifolia) Seed Fat

Abstract

Mee (Madhuca longifolia (Koenig) J.F. Macb. var. longifolia) is a salient economic tree spread throughout the subtropical region of the Indian subcontinent. Its seed constituents have distinctive chemical properties and thus extracted fat have distinctive nutritional and functional characteristics. This seed fat is edible and can Meet the fat requirements of a human diet in an economical way. Research on potential utilizations, understanding of the chemical composition, and nutritionally beneficial properties and industrial applications of Mee fat are important for efficient utilization. There are some reports available on potential applications of Mee fat in the food-processing industry. But, presently, it can only be considered as an underutilized seed fat. In India, Mee fat is used for edible purposes to a certain extent and similarly in Sri Lanka. Therefore, more scientific research should be conducted on Sri Lankan Mee varieties for edible purposes. Popularization of this valuable fat source is important. Scientific knowledge and agricultural tools have been effectively applied to make Mee fat beneficial for commercial applications. This review article summarizes recent research and studies available on botany, phytochemistry, functional properties, processing as well as food and other industrial applications of Mee fat.

Advancements in Sustainable Plant-Based Alternatives: Exploring Proteins, Fats, and Manufacturing Challenges in Alternative Meat Production

“…Vegetable fat refers to the oil contained in the fruits or seeds of plants, such as cocoa butter, sorghum fat, and shea butter. Vegetable fats rich in unsaturated fatty acids are known to help lower blood cholesterol [ 40 ]. The use of vegetable oils with low trans fats to replace animal fats is increasing, and related research is also being actively conducted [ 41 ].…”